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Malta FAPS, Gonçalves DC. A triple-masked, two-center, randomized parallel clinical trial to assess the superiority of eight weeks of grape seed flour supplementation against placebo for weight loss attenuation during perioperative period in patients with cachexia associated with colorectal cancer: a study protocol. Front Endocrinol (Lausanne) 2024; 14:1146479. [PMID: 38313843 PMCID: PMC10834683 DOI: 10.3389/fendo.2023.1146479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 12/07/2023] [Indexed: 02/06/2024] Open
Abstract
Background Progressive, involuntary weight and lean mass loss in cancer are linked to cachexia, a prevalent syndrome in gastrointestinal malignancies that impacts quality of life, survival and postoperative complications. Its pathophysiology is complex and believed to involve proinflammatory cytokine-mediated systemic inflammation resulting from tumor-host interaction, oxidative stress, abnormal metabolism and neuroendocrine changes. Therapeutic options for cachexia remain extremely limited, highlighting the need for clinical research targeting new interventions. Thus, this study primarily assesses the effects of grape-seed flour (GSF), rich in polyphenols and fibers, for attenuating perioperative weight loss in colorectal cancer. Methods This is a dual-center, triple-masked, placebo-controlled, parallel-group, phase II, randomized clinical trial designed to investigate GSF supplementation in subjects with pre- or cachexia associated with colorectal cancer during the perioperative period. Eighty-two participants will receive 8g of GSF or cornstarch (control) for 8 weeks. Assessments are scheduled around surgery: pre-intervention (4 weeks prior), day before, first week after, and post-intervention (4 weeks later). The primary endpoint is the difference in body weight mean change from baseline to week 8. The secondary endpoints describe the harms from 8-week supplementation and assess its superiority to improve body composition, post-surgical complications, quality of life, anorexia, fatigue, gastrointestinal symptoms, and handgrip strength. The study will also explore its effects on gut bacteria activity and composition, systemic inflammation, and muscle metabolism. Discussion The current trial addresses a gap within the field of cancer cachexia, specifically focusing on the potential role of a nutritional intervention during the acute treatment phase. GSF is expected to modulate inflammation and oxidative stress, both involved in muscle and intestinal dysfunction. The research findings hold substantial implications for enhancing the understanding about cachexia pathophysiology and may offer a new clinical approach to managing cachexia at a critical point in treatment, directly impacting clinical outcomes. Trial registration The Brazilian Registry of Clinical Trials (ReBEC), RBR-5p6nv8b; UTN: U1111-1285-9594. Prospectively registered on February 07, 2023.
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Valente Junior DT, Genova JL, Kim SW, Saraiva A, Rocha GC. Carbohydrases and Phytase in Poultry and Pig Nutrition: A Review beyond the Nutrients and Energy Matrix. Animals (Basel) 2024; 14:226. [PMID: 38254395 PMCID: PMC10812482 DOI: 10.3390/ani14020226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
This review aimed to clarify the mechanisms through which exogenous enzymes (carbohydrases and phytase) influence intestinal health, as well as their effects on the nutrients and energy matrix in diets fed to poultry and pigs reared under sanitary challenging conditions. Enzyme supplementation can positively affect intestinal microbiota, immune system, and enhance antioxidant status. Although enzymes have been shown to save energy and nutrients, their responses under sanitary challenging conditions are poorly documented. Immune system activation alters nutrient partitioning, which can affect the matrix values for exogenous enzymes on commercial farms. Notably, the carbohydrases and phytase supplementation under sanitary challenging conditions align with energy and nutritional valorization matrices. Studies conducted under commercial conditions have shown that matrices containing carbohydrases and phytase can maintain growth performance and health in poultry and pigs. However, these studies have predominantly focused on assessing a single level of reduction in energy and/or available phosphorus and total calcium, limiting our ability to quantify potential energy and nutrient savings in the diet. Future research should delve deeper into determining the extent of energy and nutrient savings and understanding the effects of alone or blended enzymes supplementation to achieve more specific insights.
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Affiliation(s)
- Dante Teixeira Valente Junior
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (D.T.V.J.); (J.L.G.); (A.S.)
| | - Jansller Luiz Genova
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (D.T.V.J.); (J.L.G.); (A.S.)
| | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA;
| | - Alysson Saraiva
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (D.T.V.J.); (J.L.G.); (A.S.)
| | - Gabriel Cipriano Rocha
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil; (D.T.V.J.); (J.L.G.); (A.S.)
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3
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Liu HY, Zhu C, Zhu M, Yuan L, Li S, Gu F, Hu P, Chen S, Cai D. Alternatives to antibiotics in pig production: looking through the lens of immunophysiology. STRESS BIOLOGY 2024; 4:1. [PMID: 38163818 PMCID: PMC10758383 DOI: 10.1007/s44154-023-00134-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 11/02/2023] [Indexed: 01/03/2024]
Abstract
In the livestock production system, the evolution of porcine gut microecology is consistent with the idea of "The Hygiene Hypothesis" in humans. I.e., improved hygiene conditions, reduced exposure to environmental microorganisms in early life, and frequent use of antimicrobial drugs drive immune dysregulation. Meanwhile, the overuse of antibiotics as feed additives for infectious disease prevention and animal growth induces antimicrobial resistance genes in pathogens and spreads related environmental pollutants. It justifies our attempt to review alternatives to antibiotics that can support optimal growth and improve the immunophysiological state of pigs. In the current review, we first described porcine mucosal immunity, followed by discussions of gut microbiota dynamics during the critical weaning period and the impacts brought by antibiotics usage. Evidence of in-feed additives with immuno-modulatory properties highlighting probiotics, prebiotics, and phytobiotics and their cellular and molecular networking are summarized and reviewed. It may provide insights into the immune regulatory mechanisms of antibiotic alternatives and open new avenues for health management in pig production.
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Affiliation(s)
- Hao-Yu Liu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
- Joint International Research Laboratory of Agricultural & Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Chuyang Zhu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Miaonan Zhu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Long Yuan
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Shicheng Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Fang Gu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Ping Hu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Shihao Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
- Joint International Research Laboratory of Agricultural & Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Demin Cai
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China.
- Joint International Research Laboratory of Agricultural & Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou, China.
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Li J, Ma X, Luo L, Tang D, Zhang L. The What and Who of Dietary Lignans in Human Health: Special Attention to Estrogen Effects and Safety Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16419-16434. [PMID: 37870451 DOI: 10.1021/acs.jafc.3c02680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2023]
Abstract
Lignans are a group of phenolic compounds found in plant-based diets. The human body can obtain lignans through diet, which are then metabolized into enterolignans. The enterolignans have been linked to several health benefits, including anticancer, anti-inflammatory, antioxidant effects, and estrogen effects. This review explores the relationship between the estrogenic effects of lignans and health. This review not only considers the estrogen-like activity of lignans but also discusses the safe dosage of lignans at different life stages. In addition, this review also identified other types of bioactive compounds that can act synergistically with lignans to promote health. Studies have shown that lignan administration during pregnancy and lactation reduces the risk of breast cancer in offspring. Further studies are needed to investigate the estrogenic safety effects of lignan on pregnant women and children. Whether lignans combine with other nutrients in complex food substrates to produce synergistic effects remains to be investigated. This review provides a basis for future studies on the safe dose of lignan and recommended dietary intake of lignan. We believe that the acquired as discussed here has implications for developing dietary therapies that can promote host nutrition and modulate estrogenic diseases.
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Affiliation(s)
- Jian Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Xiaoyang Ma
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Lianzhong Luo
- Xiamen Key Laboratory of Marine Medicinal Natural Products Resources, Xiamen Medical College, Xiamen 361023, China
| | - Danqing Tang
- The School of Foreign Languages of Jimei University, Xiamen 361021, China
| | - Lingyu Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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Jin Y, Chen L, Yu Y, Hussain M, Zhong H. Bioactive Components in Fruit Interact with Gut Microbes. BIOLOGY 2023; 12:1333. [PMID: 37887043 PMCID: PMC10604038 DOI: 10.3390/biology12101333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/30/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023]
Abstract
Fruits contain many bioactive compounds, including polysaccharides, oligosaccharides, polyphenols, anthocyanins, and flavonoids. All of these bioactives in fruit have potentially beneficial effects on gut microbiota and host health. On the one hand, fruit rich in active ingredients can act as substrates to interact with microorganisms and produce metabolites to regulate the gut microbiota. On the other hand, gut microbes could promote health effects in the host by balancing dysbiosis of gut microbiota. We have extensively analyzed significant information on bioactive components in fruits based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA). Although the deep mechanism of action of bioactive components in fruits on gut microbiota needs further study, these results also provide supportive information on fruits as a source of dietary active ingredients to provide support for the adjunctive role of fruits in disease prevention and treatment.
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Affiliation(s)
- Yuanyuan Jin
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
| | - Ling Chen
- Sanya Branch of Hainan Food and Drug Inspection Institute, Sanya 572011, China;
| | - Yufen Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (Y.J.); (Y.Y.)
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6
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Palmqvist H, Höglund K, Ringmark S, Lundh T, Dicksved J. Effects of whole-grain cereals on fecal microbiota and short-chain fatty acids in dogs: a comparison of rye, oats and wheat. Sci Rep 2023; 13:10920. [PMID: 37407634 DOI: 10.1038/s41598-023-37975-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Accepted: 06/30/2023] [Indexed: 07/07/2023] Open
Abstract
Dietary fiber in dog food is reported to promote healthy gut microbiota, but few studies have investigated the effects of whole-grain cereals, which contain a variety of fiber types and other bioactive compounds. The aim of the present study was to compare the effects of diets containing whole-grain rye (RYE), oats (OAT) and wheat (WHE) on fecal microbiota and short-chain fatty acid production. Eighteen dogs were fed three experimental diets, each for four weeks, in a cross-over design. Fecal samples were collected at the end of each diet period. Analysis of 16S rRNA gene amplicons showed that family Lachnospiraceae and genus Bacteroides were the gut microbial groups most affected by diet, with lowest relative abundance following consumption of RYE and a trend for a corresponding increase in genus Prevotella_9. Fecal acetate and propionate concentrations were higher after consumption of RYE compared with OAT. In conclusion, rye had the strongest effect on gut microbiota and short-chain fatty acids, although the implications for dog gut health are not yet elucidated.
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Affiliation(s)
- Hanna Palmqvist
- Department of Animal Nutrition and Management, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
| | - Katja Höglund
- Department of Anatomy, Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Sara Ringmark
- Department of Anatomy, Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Torbjörn Lundh
- Department of Animal Nutrition and Management, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Johan Dicksved
- Department of Animal Nutrition and Management, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Zhong Y, Chen Y, Pan M, Wang H, Sun J, Chen Y, Cai J, Zhou Q, Wang X, Jiang D. Insights into the Functional Components in Wheat Grain: Spatial Pattern, Underlying Mechanism and Cultivation Regulation. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112192. [PMID: 37299171 DOI: 10.3390/plants12112192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/17/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Wheat is a staple crop; its production must achieve both high yield and good quality due to worldwide demands for food security and better quality of life. It has been found that the grain qualities vary greatly within the different layers of wheat kernels. In this paper, the spatial distributions of protein and its components, starch, dietary fiber, and microelements are summarized in detail. The underlying mechanisms regarding the formation of protein and starch, as well as spatial distribution, are discussed from the views of substrate supply and the protein and starch synthesis capacity. The regulating effects of cultivation practices on gradients in composition are identified. Finally, breakthrough solutions for exploring the underlying mechanisms of the spatial gradients of functional components are presented. This paper will provide research perspectives for producing wheat that is both high in yield and of good quality.
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Affiliation(s)
- Yingxin Zhong
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuhua Chen
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Pan
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Hengtong Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiayu Sun
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yang Chen
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Cai
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiao Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
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8
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Li L, Lietz G, Seal CJ. Effects of Quinoa Intake on Markers of Cardiovascular Risk: A Systematic Literature Review and Meta-Analysis. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2148689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Liangkui Li
- Human Nutrition Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne, UK
| | - Georg Lietz
- Human Nutrition Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne, UK
| | - Chris J Seal
- Human Nutrition Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne, UK
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Seis Subaşı A, Ercan R. The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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10
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Wei X, Yang W, Wang J, Zhang Y, Wang Y, Long Y, Tan B, Wan X. Health Effects of Whole Grains: A Bibliometric Analysis. Foods 2022; 11:foods11244094. [PMID: 36553836 PMCID: PMC9777732 DOI: 10.3390/foods11244094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Whole grains have been recommended in the diet in most countries, with numerous publications focusing on their health effect. A systematic analysis of these publications on different research methods, regions and perspectives will contribute to an understanding of the innovation pattern in this field. This bibliometric study analyzes the global publication characteristics, hotspots and frontiers of whole grain health benefit research, and discusses the trends and prospects of this topic. The overall number of publications is on the rise, with the United States contributing the most publications. The most cited literature shows that observational studies, systematic reviews and meta-analysis are the most widely used methods. The main focus in this area is on dietary fiber and bioactive substances, while the latter has received increased attention in recent years in particular. With the increasingly prominent problems of hidden hunger and chronic disease, the development of whole grain foods and their optimum intake have gradually become hot topics. In addition to the need to reveal the mechanism of whole grain health effects, consensus needs to be reached on standards and definitions for whole grain foods, and attention should be paid to the retention of taste and healthy nutrients in processing.
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Affiliation(s)
- Xun Wei
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Wei Yang
- College of Basic Science, Tianjin Agricultural University, Tianjin 300384, China
| | - Jianhui Wang
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Yong Zhang
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Yaxuan Wang
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Yan Long
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- Correspondence: (B.T.); (X.W.); Tel.: +86-132-6143-7257 (B.T.); +86-186-0056-1850 (X.W.)
| | - Xiangyuan Wan
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
- Correspondence: (B.T.); (X.W.); Tel.: +86-132-6143-7257 (B.T.); +86-186-0056-1850 (X.W.)
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11
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Hankel J, Chuppava B, Wilke V, Hartung CB, Muthukumarasamy U, Strowig T, Bach Knudsen KE, Kamphues J, Visscher C. High Dietary Intake of Rye Affects Porcine Gut Microbiota in a Salmonella Typhimurium Infection Study. PLANTS 2022; 11:plants11172232. [PMID: 36079614 PMCID: PMC9460007 DOI: 10.3390/plants11172232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/25/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022]
Abstract
Bacterial fermentation of undigested carbohydrates in the hindgut has considerable potential for the stimulation or inhibition of the growth of distinct bacteria within microbiota. The aim of the present study was to evaluate whether high levels of rye affect porcine gut microbiota composition with subsequent effects on the load of Salmonella Typhimurium, an intestinal pathogen with zoonotic relevance. Therefore, forty-two 25-day-old piglets were allocated to two groups and fed a diet containing either 69% wheat or 69% rye for 35 days. One week after introducing the two different diets, the piglets were experimentally infected with Salmonella Typhimurium. The microbiota composition of cecal and fecal samples of the piglets were evaluated 28 days after infection. In the cecum, promoted growth of Bifidobacterium, several lactic acid bacteria and Faecalibacterium prausnitzii were seen in pigs fed the diet containing 69% rye. Bacterial species belonging to the genera Bifidobacterium and Catenisphaera were associated with differing bacterial counts of Salmonella Typhimurium detected in the cecal contents of all piglets in both feeding groups via cultural cultivation. The high intake of rye instead of wheat seems to promote the growth of beneficial intestinal bacteria accompanied by impaired growth conditions for the foodborne pathogen Salmonella Typhimurium.
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Affiliation(s)
- Julia Hankel
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany
- Correspondence:
| | - Bussarakam Chuppava
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany
| | - Volker Wilke
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany
| | - Clara Berenike Hartung
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany
| | - Uthayakumar Muthukumarasamy
- Helmholtz Center for Infection Research, 38124 Braunschweig, Germany
- Hannover Medical School, 30625 Hannover, Germany
| | - Till Strowig
- Helmholtz Center for Infection Research, 38124 Braunschweig, Germany
- Hannover Medical School, 30625 Hannover, Germany
| | | | - Josef Kamphues
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany
| | - Christian Visscher
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany
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12
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Identification of Independent and Shared Metabolic Responses to High-Fiber and Antibiotic Treatments in Fecal Metabolome of Grow-Finish Pigs. Metabolites 2022; 12:metabo12080686. [PMID: 35893254 PMCID: PMC9331191 DOI: 10.3390/metabo12080686] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/20/2022] [Accepted: 07/22/2022] [Indexed: 01/10/2023] Open
Abstract
Feeding high-fiber (HF) coproducts to grow–finish pigs as a cost-saving practice could compromise growth performance, while the inclusion of antibiotic growth promoters (AGPs) may improve it. The hindgut is a shared site of actions between fiber and AGPs. However, whether the metabolic interactions between them could occur in the digestive tract of pigs and then become detectable in feces have not been well-examined. In this study, wheat middling (WM), a HF coproduct, and bacitracin, a peptide antibiotic (AB), were fed to 128 grow–finish pigs for 98 days following a 2 × 2 factorial design, including antibiotic-free (AF) + low fiber (LF); AF + HF; AB + LF, and AB + HF, for growth and metabolic responses. The growth performance of the pigs was compromised by HF feedings but not by AB. A metabolomic analysis of fecal samples collected on day 28 of feeding showed that WM elicited comprehensive metabolic changes, especially in amino acids, fatty acids, and their microbial metabolites, while bacitracin caused selective metabolic changes, including in secondary bile acids. Limited metabolic interactions occurred between fiber and AB treatments. Moreover, the correlations between individual fecal metabolites and growth support the usage of fecal metabolome as a source of biomarkers for monitoring and predicting the metabolic performance of grow–finish pigs.
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Garutti M, Nevola G, Mazzeo R, Cucciniello L, Totaro F, Bertuzzi CA, Caccialanza R, Pedrazzoli P, Puglisi F. The Impact of Cereal Grain Composition on the Health and Disease Outcomes. Front Nutr 2022; 9:888974. [PMID: 35711559 PMCID: PMC9196906 DOI: 10.3389/fnut.2022.888974] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 04/26/2022] [Indexed: 12/21/2022] Open
Abstract
Whole grains are a pivotal food category for the human diet and represent an invaluable source of carbohydrates, proteins, fibers, phytocompunds, minerals, and vitamins. Many studies have shown that the consumption of whole grains is linked to a reduced risk of cancer, cardiovascular diseases, and type 2 diabetes and other chronic diseases. However, several of their positive health effects seem to disappear when grains are consumed in the refined form. Herein we review the available literature on whole grains with a focus on molecular composition and health benefits on many chronic diseases with the aim to offer an updated and pragmatic reference for physicians and nutrition professionals.
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Affiliation(s)
- Mattia Garutti
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Gerardo Nevola
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Roberta Mazzeo
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Linda Cucciniello
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Fabiana Totaro
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Carlos Alejandro Bertuzzi
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Riccardo Caccialanza
- Clinical Nutrition and Dietetics Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
| | - Paolo Pedrazzoli
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
- Medical Oncology Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
| | - Fabio Puglisi
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
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14
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Dwivedi SL, Mattoo AK, Garg M, Dutt S, Singh B, Ortiz R. Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.867897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for overweight and obesity-linked chronic diseases in humans adversely impact achieving sustainable development goals. Colored grains are a source of anthocyanins, a group of flavonoids, that contribute positively to human health. This review focuses on genetic variation harnessed through breeding and biotechnology tools for developing anthocyanin-rich grain crops. Agronomic practices, genotype × environment interactions, different stresses, seed development and seed maturity are factors that impact the content and composition of anthocyanins. Significant progress has been made in characterizing genes associated with anthocyanin biosynthesis in cereal and other crops. Breeding has led to the development and release of grain anthocyanin-rich crop cultivars in Europe, America and in some countries in Asia. Notably, genetic engineering utilizing specific transcription factors and gene editing has led to the development of anthocyanin-rich genetic variants without any significant yield penalty. A variety of food products derived from colored grains or flours are now available in grocery stores and supermarkets worldwide. The public perception about anthocyanin-rich food is positive, but availability, affordability, and willingness to pay a higher price than before limit consumption. Together with other seed nutrition traits in breeding programs the inclusion of anthocyanins can ensure the development of cultivars that meet nutrition needs of humans, especially in the developing world.
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15
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Ikram A, Saeed F, Afzaal M, Abdullah M, Niaz B, Asif Khan M, Hussain M, Adnan Nasir A, Siddeeg A. Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ali Ikram
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Abdullah
- Wheat Research Institute, Ayub Agriculture Research Institute, Faisalabad, Pakistan
| | - Bushra Niaz
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Asif Khan
- Department of Food Science & Technology, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Adnan Adnan Nasir
- Department of Food and Nutritional Sciences, The University of Chenab Gujrat, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
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16
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An Y, Lu W, Li W, Pan L, Lu M, Cesarino I, Li Z, Zeng W. Dietary Fiber in Plant Cell Walls—The Healthy Carbohydrates. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Dietary fiber (DF) is one of the major classes of nutrients for humans. It is widely distributed in the edible parts of natural plants, with the cell wall being the main DF-containing structure. The DF content varies significantly in different plant species and organs, and the processing procedure can have a dramatic effect on the DF composition of plant-based foods. Given the considerable nutritional value of DF, a deeper understanding of DF in food plants, including its composition and biosynthesis, is fundamental to the establishment of a daily intake reference of DF and is also critical to molecular breeding programs for modifying DF content. In the past decades, plant cell wall biology has seen dramatic progress, and such knowledge is of great potential to be translated into DF-related food science research and may provide future research directions for improving the health benefits of food crops. In this review, to spark interdisciplinary discussions between food science researchers and plant cell wall biologists, we focus on a specific category of DF—cell wall carbohydrates. We first summarize the content and composition of carbohydrate DF in various plant-based foods, and then discuss the structure and biosynthesis mechanism of each carbohydrate DF category, in particular the respective biosynthetic enzymes. Health impacts of DF are highlighted, and finally, future directions of DF research are also briefly outlined.
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Affiliation(s)
| | | | | | | | | | - Igor Cesarino
- Department of Botany, Institute of Biosciences, University of São Paulo, Rua do Matão, São Paulo, Brazil
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17
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Pugnaloni S, Alia S, Gabrielli M, Di Paolo A, Turco I, Mazzanti L, Orsini R, Vignini A, Ferretti G. Senatore cappelli ( Triticum turgidum ssp. durum) pasta: a study on the nutritional quality of whole grains and its physical form. Int J Food Sci Nutr 2022; 73:451-459. [PMID: 35016589 DOI: 10.1080/09637486.2021.2025212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Pasta is one of the components of the Mediterranean Diet, despite considerable attention given, its use is still debated. Several studies encouraged the consumption of whole grain because of its many properties and the positive association between refined carbohydrates and insulin resistance, by measuring the Glycaemic Index (GI), an indicator of the physiological effects of a carbohydrate meal. In this study, the GI and polyphenol content of Senatore Cappelli (Triticum turgidum ssp. durum) pasta were evaluated. Using spectrophotometric methods, total polyphenols and flavonoids were found to be 113.5 mg/100 g and 52.96 mg/100 g, respectively. To measure the GI, a standard assay was performed, and values of 47.9 ± 5.2 for long format pasta and 68.5 ± 4.6 for short format pasta were obtained. The present study confirms the presence of polyphenols and flavonoids in pasta Senatore Cappelli. The value of GI is influenced by the pasta shape. These informations could provide valuable data for practitioners preparing personalised diets.
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Affiliation(s)
- Sofia Pugnaloni
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy
| | - Sonila Alia
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy
| | - Marcello Gabrielli
- Department of Clinical Sciences, School of Specialization in Clinical Nutrition, Università Politecnica delle Marche, Ancona, Italy
| | - Alice Di Paolo
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy
| | - Imma Turco
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy
| | - Laura Mazzanti
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy
| | - Roberto Orsini
- Department of Agricultural, Food and Environmental Sciences (D3A), Agronomy and Crop Science Section, Università Politecnica delle Marche, Ancona, Italy
| | - Arianna Vignini
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy.,Research Center of Health Education and Health Promotion, Università Politecnica delle Marche, Ancona, Italy
| | - Gianna Ferretti
- Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy.,Research Center of Health Education and Health Promotion, Università Politecnica delle Marche, Ancona, Italy
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18
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Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Huijia Mao
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Minghao Xu
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Jingyun Ji
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Mengsha Zhou
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Hongyan Li
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing China
| | - Jing Wang
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
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19
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McGhee M, Stein H. Inclusion of hybrid rye in diets for weanling pigs does not compromise daily gain, but may reduce diarrhea incidence despite pigs having preference for consuming corn over hybrid rye. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Mattila P, Pap N, Järvenpää E, Kahala M, Mäkinen S. Underutilized Northern plant sources and technological aspects for recovering their polyphenols. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:125-169. [PMID: 34507641 DOI: 10.1016/bs.afnr.2021.02.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries.
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Affiliation(s)
- Pirjo Mattila
- Natural Resources Institute Finland (Luke), Turku, Finland.
| | - Nora Pap
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Eila Järvenpää
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Minna Kahala
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Sari Mäkinen
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
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21
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Dingeo G, Brito A, Samouda H, Iddir M, La Frano MR, Bohn T. Phytochemicals as modifiers of gut microbial communities. Food Funct 2021; 11:8444-8471. [PMID: 32996966 DOI: 10.1039/d0fo01483d] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
A healthy gut microbiota (GM) is paramount for a healthy lifestyle. Alterations of the GM have been involved in the aetiology of several chronic diseases, including obesity and type 2 diabetes, as well as cardiovascular and neurodegenerative diseases. In pathological conditions, the diversity of the GM is commonly reduced or altered, often toward an increased Firmicutes/Bacteroidetes ratio. The colonic fermentation of dietary fiber has shown to stimulate the fraction of bacteria purported to have beneficial health effects, acting as prebiotics, and to increase the production of short chain fatty acids, e.g. propionate and butyrate, while also improving gut epithelium integrity such as tight junction functionality. However, a variety of phytochemicals, often associated with dietary fiber, have also been proposed to modulate the GM. Many phytochemicals possess antioxidant and anti-inflammatory properties that may positively affect the GM, including polyphenols, carotenoids, phytosterols/phytostanols, lignans, alkaloids, glucosinolates and terpenes. Some polyphenols may act as prebiotics, while carotenoids have been shown to alter immunoglobulin A expression, an important factor for bacteria colonization. Other phytochemicals may interact with the mucosa, another important factor for colonization, and prevent its degradation. Certain polyphenols have shown to influence bacterial communication, interacting with quorum sensing. Finally, phytochemicals can be metabolized in the gut into bioactive constituents, e.g. equol from daidzein and enterolactone from secoisolariciresinol, while bacteria can use glycosides for energy. In this review, we strive to highlight the potential interactions between prominent phytochemicals and health benefits related to the GM, emphasizing their potential as adjuvant strategies for GM-related diseases.
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Affiliation(s)
| | - Alex Brito
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg. and Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology, I.M. Sechenov First Moscow Medical University, Moscow, Russia.
| | - Hanen Samouda
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
| | - Mohammed Iddir
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
| | - Michael R La Frano
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, USA. and Center for Health Research, California Polytechnic State University, San Luis Obispo, CA, USA.
| | - Torsten Bohn
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
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22
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Opportunities for diet quality improvement: the potential role of staple grain foods. Public Health Nutr 2021; 24:6145-6156. [PMID: 33843545 DOI: 10.1017/s1368980021001531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
OBJECTIVE Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally specific policies. The current study investigated the potential nutritional impact of replacing staple grain foods with more healthful options. DESIGN Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy and nutrient intakes. SETTING Urban area of São Paulo, Brazil. PARTICIPANTS Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n 1741). RESULTS The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5 % increases in Zn (+9·1 %), Ca (+9·3 %), vitamin E (+18·8 %), dietary fibre (+27·0 %) and Mg (+52·9 %) intake, while more than a 5 % decrease would be seen for total carbohydrate (-6·1 %), folate (-6·6 %), available carbohydrate (-8·5 %), Fe (-8·6 %), vitamin B6 (-12·5 %), vitamin B2 (-17·4 %), and vitamin B1 (-20·7 %). A substantial increase in the amount of more healthful grain foods consumed would be seen (10 g/d to 220 g/d, or from 4 % to 69 % of total grain intake). CONCLUSIONS Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.
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23
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Poole N, Donovan J, Erenstein O. Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health. FOOD POLICY 2021; 100:101976. [PMID: 32963420 PMCID: PMC7499093 DOI: 10.1016/j.foodpol.2020.101976] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/03/2020] [Accepted: 09/05/2020] [Indexed: 05/20/2023]
Abstract
Research linking agriculture and nutrition has evolved since the mid-20th century. The current focus is on child-stunting, dietary diversity and 'nutrient-rich' foods in recognition of the growing burdens of malnutrition and non-communicable diseases. This article concerns the global dietary and health contribution of major cereals, specifically maize and wheat, which are often considered not to be 'nutrient-rich' foods. Nevertheless, these cereals are major sources of dietary energy, of essential proteins and micronutrients, and diverse non-nutrient bioactive food components. Research on bioactives, and dietary fibre in particular, is somewhat 'siloed', with little attention paid by the agri-nutrition research community to the role of cereal bioactives in healthy diets, and the adverse health effects often arising through processing and manufacturing of cereals-based food products. We argue that the research agenda should embrace the whole nutritional contribution of the multiple dietary components of cereals towards addressing the triple burden of undernutrition, micronutrient malnutrition, overweight/obesity and non-communicable diseases. Agri-nutrition and development communities need to adopt a multidisciplinary and food systems research approach from farm to metabolism. Agriculture researchers should collaborate with other food systems stakeholders on nutrition-related challenges in cereal production, processing and manufacturing, and food waste and losses. Cereal and food scientists should also collaborate with social scientists to better understand the impacts on diets of the political economy of the food industry, and the diverse factors which influence local and global dietary transitions, consumer behavioural choices, dietary change, and the assessment and acceptance of novel and nutritious cereal-based products.
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Affiliation(s)
- Nigel Poole
- SOAS University of London, Russell Square, London WC1 0XG, UK
| | - Jason Donovan
- International Maize and Wheat Improvement Center (CIMMYT), El Batán, C.P. 56237 México, Mexico
| | - Olaf Erenstein
- International Maize and Wheat Improvement Center (CIMMYT), El Batán, C.P. 56237 México, Mexico
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24
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Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02627-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Seal CJ, Courtin CM, Venema K, de Vries J. Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Compr Rev Food Sci Food Saf 2021; 20:2742-2768. [PMID: 33682356 DOI: 10.1111/1541-4337.12728] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 02/06/2023]
Abstract
Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.
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Affiliation(s)
- Chris J Seal
- Human Nutrition Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, NE2 4HH, UK
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation, Maastricht University-Campus Venlo, St Jansweg 20, 5928 RC, Venlo, The Netherlands
| | - Jan de Vries
- Nutrition Solutions, Reuvekamp 26, 7213CE, Gorssel, The Netherlands
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26
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Baker JT, Duarte ME, Holanda DM, Kim SW. Friend or Foe? Impacts of Dietary Xylans, Xylooligosaccharides, and Xylanases on Intestinal Health and Growth Performance of Monogastric Animals. Animals (Basel) 2021; 11:609. [PMID: 33652614 PMCID: PMC7996850 DOI: 10.3390/ani11030609] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/11/2021] [Accepted: 02/24/2021] [Indexed: 12/27/2022] Open
Abstract
This paper discusses the structural difference and role of xylan, procedures involved in the production of xylooligosaccharides (XOS), and their implementation into animal feeds. Xylan is non-starch polysaccharides that share a β-(1-4)-linked xylopyranose backbone as a common feature. Due to the myriad of residues that can be substituted on the polymers within the xylan family, more anti-nutritional factors are associated with certain types of xylan than others. XOS are sugar oligomers extracted from xylan-containing lignocellulosic materials, such as crop residues, wood, and herbaceous biomass, that possess prebiotic effects. XOS can also be produced in the intestine of monogastric animals to some extent when exogenous enzymes, such as xylanase, are added to the feed. Xylanase supplementation is a common practice within both swine and poultry production to reduce intestinal viscosity and improve digestive utilization of nutrients. The efficacy of xylanase supplementation varies widely due a number of factors, one of which being the presence of xylanase inhibitors present in common feedstuffs. The use of prebiotics in animal feeding is gaining popularity as producers look to accelerate growth rate, enhance intestinal health, and improve other production parameters in an attempt to provide a safe and sustainable food product. Available research on the impact of xylan, XOS, as well as xylanase on the growth and health of swine and poultry, is also summarized. The response to xylanase supplementation in swine and poultry feeds is highly variable and whether the benefits are a result of nutrient release from NSP, reduction in digesta viscosity, production of short chain xylooligosaccharides or a combination of these is still in question. XOS supplementation seems to benefit both swine and poultry at various stages of production, as well as varying levels of XOS purity and degree of polymerization; however, further research is needed to elucidate the ideal dosage, purity, and degree of polymerization needed to confer benefits on intestinal health and performance in each respective species.
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Affiliation(s)
| | | | | | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA; (J.T.B.); (M.E.D.); (D.M.H.)
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Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies. Nutrients 2020; 12:nu12123756. [PMID: 33297391 PMCID: PMC7762239 DOI: 10.3390/nu12123756] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 12/01/2020] [Accepted: 12/02/2020] [Indexed: 12/21/2022] Open
Abstract
PubMed, Web of Science, and the Cochrane Database of Systematic Reviews were searched for meta-analyses that provided risk estimates (±95% confidence intervals) for associations between intakes of whole and refined grains and risk of total and site-specific cancer. The preferred reporting items for systematic reviews and meta-analyses (PRISMA) guidelines were followed. Only meta-analyses that included whole grains and refined grains as separate food groups, and not as part of dietary patterns, were included. A total of 17 publications were identified that met inclusion criteria. Within these, results from a total of 54 distinct meta-analyses were reported for whole grains and 5 meta-analyses for refined grains. For total cancer mortality, 7 meta-analyses of cohort studies indicated that whole grain intake was associated with 6% to 12% lower risk in comparison of highest vs. lowest intake groups, and 3% to 20% lower risk for doses ranging from 15 to 90 g/day. For site-specific cancers, meta-analyses indicated that whole grain intake was consistently associated with lower risks of colorectal, colon, gastric, pancreatic, and esophageal cancers. Limited data were available for refined grains, with only 4 publications providing risk estimates, and only 1 of the meta-analyses included more than 3 studies. High intake of refined grains was associated with increased risk of colon and gastric cancer. By contrast, in the only dose-response meta-analysis, each 90 g/day consumption of refined grains was associated with a 6% lower risk of total cancer. In addition to the limited number of published meta-analyses on refined grains, results were also weakened due to the fact that refined grains were frequently defined to include both staple grain foods and indulgent grain foods, and the majority of studies included in the meta-analyses provided no specific definition of refined grains. Overall, meta-analyses of cohort and case-control studies consistently demonstrate that whole grain intake is associated with lower risk of total and site-specific cancer, and support current dietary recommendations to increase whole grain consumption. By contrast, the relationship between refined grain intake and cancer risk is inconclusive.
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Liu J, Yu LL, Wu Y. Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12904-12915. [PMID: 32324395 DOI: 10.1021/acs.jafc.0c00705] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases, such as obesity, type 2 diabetes, cardiovascular diseases, and cancer. The health benefits of whole wheat foods are attributed to their bioactive components, including phytochemicals and dietary fiber. In this review, the current studies regarding bioactive components and their health-promoting roles and the underlying mechanisms were summarized and discussed. The current research advances in processing technologies capable of potentially enhancing the nutritional quality of wheat and wheat-based foods were also included. This review may promote the research, development, and consumption of whole wheat foods in reducing the risk of human chronic diseases.
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Affiliation(s)
- Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
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29
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Truzzi F, Dinelli G, Spisni E, Simonetti E, Trebbi G, Bosi S, Marotti I. Phenolic acids of modern and ancient grains: Effect on in vitro cell model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4075-4082. [PMID: 31077369 DOI: 10.1002/jsfa.9796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 04/22/2019] [Accepted: 05/07/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The gastrointestinal tract establishes a barrier between the external and internal compartments. When this barrier is disrupted, an inflammatory cascade promotes intestinal inflammation and the development of several intestinal diseases. Plant-derived polyphenols are health-promoting phytochemicals with a role in the regulation of the intestinal barrier and in the prevention of intestinal inflammatory diseases. Modern wheat-breeding programs have been focused primarily on yield improvement rather than nutritional and functional proprieties. Research that aims to characterize the phytochemical profile of wheat varieties and their healthy proprieties could therefore provide new prospects for the genetic improvement of the genus Triticum. In the present work, the effects of phenolic compounds extracted from nine soft and seven durum wheat varieties were studied for their polyphenol content and antioxidant activity. Experiments were conducted to study their effects on cell proliferation and wound healing in three different cell lines: mouse fibroblasts (L929), intestinal human cells (Caco2), and human monocytes (U937). RESULTS Discriminant analysis evidenced differences between soft and durum wheat phenolic compounds. Among the soft varieties, it was possible to identify clusters in which ancient wheat varieties showed different properties from modern ones, whereas no evident clusters were detected among durum varieties. CONCLUSION Taken together, these results suggest that the selection of specific wheat grains based on their nutritional parameters will help in the design of diets with protective effects against chronic and inflammatory diseases. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Francesca Truzzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
| | - Giovanni Dinelli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
| | - Enzo Spisni
- Department of Biological, Geological, and Environmental Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
| | - Emanuela Simonetti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
| | - Grazia Trebbi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
| | - Sara Bosi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
| | - Ilaria Marotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University di Bologna, Bologna, Italy
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Turner AL, Michaelson LV, Shewry PR, Lovegrove A, Spencer JPE. Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial. Clin Nutr 2020; 40:788-795. [PMID: 33077275 DOI: 10.1016/j.clnu.2020.07.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/13/2020] [Accepted: 07/19/2020] [Indexed: 12/14/2022]
Abstract
BACKGROUND & AIMS Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid (FA) levels (enzymatically released during processing) enhances human endothelium-dependent vascular function. METHODS A randomized, single masked, controlled, crossover, human intervention study was conducted on 19 healthy men. Individuals consumed either a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg) and markers of vascular function and plasma phenolic acid concentrations were measured at baseline, 2, 5 and 7 h post consumption. RESULTS Significantly increased brachial arterial dilation was observed following consumption of the high free FA ('enzyme-treated') high fibre bread verses both a white bread (2 h: p < 0.05; 5 h: p < 0.01) and a standard high fibre bread (5 h: p < 0.05). Concurrently, significant increases in plasma FA levels were observed, at 2 h (p < 0.01) after consumption of the enzyme-treated bread, relative to control treatments. Blood pressure, heart rate, DVP-SI and DVP-RI were not significantly altered following intake of any of the breads (p > 0.05). CONCLUSION Dietary intake of bread, processed enzymatically to release FA from arabinoxylan fiber during production increases the bioavailability of FA, and induces acute endothelium-dependent vasodilation. CLINICAL TRIAL REGISTRY NO: NCT03946293. WEBSITE: www.clinicaltrials.gov.
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Affiliation(s)
- Alice L Turner
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK (ALT, JPES)
| | - Louise V Michaelson
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL)
| | - Peter R Shewry
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL).; School of Agriculture, Policy and Development, University of Reading, Reading, Berks, UK (PRS)
| | - Alison Lovegrove
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL)
| | - Jeremy P E Spencer
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK (ALT, JPES)..
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Iftikhar M, Zhang H, Iftikhar A, Raza A, Khan M, Sui M, Wang J. Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber. J Food Biochem 2020; 44:e13388. [PMID: 32754957 DOI: 10.1111/jfbc.13388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/07/2020] [Accepted: 06/25/2020] [Indexed: 01/09/2023]
Abstract
In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared to RB, higher functional properties (WHC, WRC, and OHC) were represented by IDF due to its porous structure. The IDF contained lower free but higher bound phenolics and flavonoids content as compared to RB, whereas highest total phenolics (556.6 mg GAE/100 g) and flavonoids (378.3 mg RE/100 g) content were observed in IDF. Results had identified significant differences (p < .05) in phenolic acids composition between RB and IDF determined by HPLC-MS and the total phenolic acids were higher in IDF. The antioxidant capacity of IDF was higher than RB in DPPH, FRAP, ABTS, and reducing power assay. However, the in vitro phenolics and flavonoids bioaccessibility of IDF was much lower because of its high content of bound phenolics and flavonoids. PRACTICAL APPLICATIONS: A successful comparative study between RB and its IDF has been conducted in this research work that edifies the health benefits associated with the phytochemicals linked with RB and IDF. The present study also carries rich information regarding the cereal chemistry of RB that truly facilitates the food developers to specifically focus on the bioaccessibility of phenolic compounds present in IDF and RB. The findings about the functional properties and antioxidant capacities of RB and its IDF can also open new research horizons when dealing with food product development tasks, specifically related to therapeutic and medically tailored meals for the targeted customers.
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Affiliation(s)
- Maryam Iftikhar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical sciences, The University of Faisalabad (TUF), Faisalabad, Pakistan
| | - Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Majid Khan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Miao Sui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
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Cuvas-Limon RB, Nobre C, Cruz M, Rodriguez-Jasso RM, Ruíz HA, Loredo-Treviño A, Texeira JA, Belmares R. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Crit Rev Food Sci Nutr 2020; 61:2984-3006. [PMID: 32662286 DOI: 10.1080/10408398.2020.1791050] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.
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Affiliation(s)
- R B Cuvas-Limon
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico.,Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Clarisse Nobre
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Saltillo, Coahuila, Mexico
| | - Rosa M Rodriguez-Jasso
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Héctor A Ruíz
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Araceli Loredo-Treviño
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - J A Texeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
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McGhee ML, Stein HH. The apparent ileal digestibility and the apparent total tract digestibility of carbohydrates and energy in hybrid rye are different from some other cereal grains when fed to growing pigs. J Anim Sci 2020; 98:skaa218. [PMID: 32658254 PMCID: PMC7394130 DOI: 10.1093/jas/skaa218] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Accepted: 07/08/2020] [Indexed: 12/25/2022] Open
Abstract
An experiment was conducted to determine the apparent ileal digestibility (AID) and the apparent total tract digestibility (ATTD) of energy, starch, and total dietary fiber (TDF) in two varieties of hybrid rye and compare these values with values obtained for barley, wheat, corn, and sorghum. It was hypothesized that there are no differences in AID and ATTD of energy and nutrients among hybrid rye, barley, wheat, and sorghum. Twenty-four ileal cannulated barrows (initial body weight = 28.1 ± 3.0 kg) were randomly allotted to a two-period experimental design with six diets and four replicate pigs in each period for a total of eight replicate pigs per diet. Diets consisted of 97% of each grain, and each pig received a different diet in each period. The initial 5 d of each period were considered the adaptation period, whereas urine and fecal materials were collected from the feed provided from day 6 to 10, and ileal digesta were collected on days 12 and 13 of each period. Results indicated that the metabolizable energy (ME) on a dry matter (DM) basis was greatest (P < 0.05) in corn and wheat (3,732 and 3,641 kcal/kg DM), and least (P < 0.05) in barley (3,342 kcal/kg DM), whereas the two hybrid ryes contained 3,499 and 3,459 kcal/kg DM, respectively. The ME values in hybrid rye were not different from values determined for barley and sorghum (3,573 kcal/kg DM). In all grains, the AID of starch was greater than 90%, and the ATTD of starch was nearly 100%. Barley contained more TDF than the other cereal grains, and the two hybrid ryes had concentrations of soluble dietary fiber that were close to the concentration in barley but greater than in wheat, corn, and sorghum. The AID of TDF was less than 35% for all cereal grains, but the ATTD of TDF was greater (P < 0.05) in the two hybrid ryes (68% and 70%) than in the other ingredients (56% to 58%). In conclusion, feeding hybrid rye to pigs resulted in reduced pre-cecal absorption of energy compared with wheat, corn, and sorghum, but because hindgut fermentation of fiber was greater in hybrid rye than in other cereal grains, the content of ME in hybrid rye was not different from barley and sorghum but less than in corn and wheat.
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Affiliation(s)
- Molly L McGhee
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Hans H Stein
- Department of Animal Sciences, University of Illinois, Urbana, IL
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The role of oligosaccharides and polysaccharides of xylan and mannan in gut health of monogastric animals. J Nutr Sci 2020; 9:e21. [PMID: 32595966 PMCID: PMC7303790 DOI: 10.1017/jns.2020.14] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 12/17/2022] Open
Abstract
Apart from its role as a digestive and absorptive organ, the gastrointestinal (GI) tract is a vital immune organ that encompasses roughly 70 % of the total immune cells of the body. As such, the physical, chemical and nutrient composition of the diet influences overall GI function, effectively as an immune organ. With the improvement in feed technology, agro-industrial co-products that are high in fibre have been widely used as a feed ingredient in the diets of pigs and poultry. Arabinoxylan (AX) and mannan are the most abundant hemicellulosic polysaccharides present in cereal grain and co-product ingredients used in the livestock industry. When monogastric animals consume diets containing high amounts of AX and mannans, stimulation of GI immune cells may occur. This involves the activation of several cellular and molecular pathways of the immune system and requires a considerable amount of energy and nutrients to be expended by the animal, which may ultimately influence overall health and growth performance of animals. Therefore, a better understanding of the role of AX and mannan in immune modulation will be helpful in modulating untoward GI immune responses, thereby minimising nutrient and energy expenditure toward this effort. This review will summarise pertinent research on the role of oligosaccharides and polysaccharides containing AX and mannans in immune modulation in order to preserve gut integrity.
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Key Words
- A:X, arabinose:xylose
- AX, arabinoxylan
- Arabinoxylan
- CLTD, carbohydrate recognition domain
- DC, dendritic cells
- GGM, galactoglucomannan
- GH, glycosidic hydrolase
- GI, gastrointestinal
- Immune modulation
- MBL, mannose-binding lectin
- MOS, mannan oligosaccharide
- MR, mannose receptor
- Mannan
- Oligosaccharides
- PAMP, pathogen-associated molecular pattern
- Polysaccharides
- TLR, toll-like receptor
- XOS, xylo-oligosaccharide
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Tsafrakidou P, Michaelidou AM, G. Biliaderis C. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020; 9:E734. [PMID: 32503142 PMCID: PMC7353534 DOI: 10.3390/foods9060734] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
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Affiliation(s)
- Panagiota Tsafrakidou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece;
| | - Alexandra-Maria Michaelidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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Affiliation(s)
| | - A. Spiro
- British Nutrition Foundation London UK
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Chen M, Bergman CJ, Grimm CC, McClung AM. A rice mutant with a giant embryo has increased levels of lipophilic antioxidants, E vitamers, and γ‐oryzanol fraction. Cereal Chem 2019. [DOI: 10.1002/cche.10242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ming‐Hsuan Chen
- Dale Bumpers National Rice Research Center USDA, ARS Stuttgart AR USA
| | - Christine J. Bergman
- Food & Beverage and Event Management Department University of Nevada Las Vegas NV USA
| | - Casey C. Grimm
- Southern Regional Research Center USDA, ARS New Orleans LA USA
| | - Anna M. McClung
- Dale Bumpers National Rice Research Center USDA, ARS Stuttgart AR USA
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Roye C, Bulckaen K, De Bondt Y, Liberloo I, Van De Walle D, Dewettinck K, Courtin CM. Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability. Cereal Chem 2019. [DOI: 10.1002/cche.10213] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Chiara Roye
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Karen Bulckaen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Inge Liberloo
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Davy Van De Walle
- Laboratory of Food Technology and Engineering Department of Food Technology, Safety and Health Ghent University Ghent Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering Department of Food Technology, Safety and Health Ghent University Ghent Belgium
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
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Adebowale TO, Yao K, Oso AO. Major cereal carbohydrates in relation to intestinal health of monogastric animals: A review. ACTA ACUST UNITED AC 2019; 5:331-339. [PMID: 31890909 PMCID: PMC6920401 DOI: 10.1016/j.aninu.2019.09.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 05/09/2019] [Accepted: 09/05/2019] [Indexed: 01/10/2023]
Abstract
Type, quality, and origin of cereals in diets of poultry and pigs could influence gut microbes and affect their diversity and function, thereby impacting the intestinal function of the monogastric animal. In this review, we focus on the major carbohydrates in cereals that interact directly with gut microbes and lead to the production of key metabolites such as short-chain fatty acids (SCFA), and discuss how cereal fiber impact intestinal health of poultry and pigs. An overview of how the cereals and cereals-derived carbohydrates such as beta-glucans, resistant starch, cellulose, and arabinoxylans could promote intestinal health and reduce the use of in-feed antibiotics in animal production are presented. The metabolic pathway utilized by microbes and the mechanism of action underlying the produced SCFA on intestinal health of monogastric animals is also discussed.
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Affiliation(s)
- Tolulope O. Adebowale
- University of the Chinese Academy of Sciences, Beijing, 10008, China
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, 410125, China
- Corresponding authors.
| | - Kang Yao
- University of the Chinese Academy of Sciences, Beijing, 10008, China
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, 410125, China
- Corresponding authors.
| | - Abimbola O. Oso
- Department of Animal Nutrition, Federal University of Agriculture, Abeokuta, PMB 2240, Nigeria
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Tiwari UP, Singh AK, Jha R. Fermentation characteristics of resistant starch, arabinoxylan, and β-glucan and their effects on the gut microbial ecology of pigs: A review. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2019; 5:217-226. [PMID: 31528722 PMCID: PMC6737498 DOI: 10.1016/j.aninu.2019.04.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 03/03/2019] [Accepted: 04/23/2019] [Indexed: 01/10/2023]
Abstract
Dietary fibers (DF) contain an abundant amount of energy, although the mammalian genome does not encode most of the enzymes required to degrade them. However, a mutual dependence is developed between the host and symbiotic microbes, which has the potential to extract the energy present in these DF. Dietary fibers escape digestion in the foregut and are fermented in the hindgut, producing short-chain fatty acids (SCFA) that alter the microbial ecology in the gastrointestinal tract (GIT) of pigs. Most of the carbohydrates are fermented in the proximal part, allowing protein fermentation in the distal part, resulting in colonic diseases. The structures of resistant starch (RS), arabinoxylan (AX), and β-glucan (βG) are complex; hence, makes their way into the hindgut where these are fermented and provide energy substrates for the colonic epithelial cells. Different microbes have different preferences of binding to different substrates. The RS, AX and βG act as a unique substrate for the microbes and modify the relative composition of the gut microbial community. The granule dimension and surface area of each substrate are different, which influences the penetration capacity of microbes. Arabinose and xylan are 2 different hemicelluloses, but arabinose is substituted on the xylan backbone and occurs in the form of AX. Fermentation of xylan produces butyrate primarily in the small intestine, whereas arabinose produces butyrate in the large intestine. Types of RS and forms of βG also exert beneficial effects by producing different metabolites and modulating the intestinal microbiota. Therefore, it is important to have information of different types of RS, AX and βG and their roles in microbial modulation to get the optimum benefits of fiber fermentation in the gut. This review provides relevant information on the similarities and differences that exist in the way RS, AX, and βG are fermented, and their positive and negative effects on SCFA production and gut microbial ecology of pigs. These insights will help nutritionists to develop dietary strategies that can modulate specific SCFA production and promote beneficial microbiota in the GIT of swine.
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Affiliation(s)
| | | | - Rajesh Jha
- Department of Human Nutrition Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, HI 96822, USA
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Food avoidance is associated with reduced dentitions and edentulousness. Clin Oral Investig 2019; 24:849-856. [PMID: 31201517 DOI: 10.1007/s00784-019-02975-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 06/06/2019] [Indexed: 01/22/2023]
Abstract
OBJECTIVES To investigate associations between food avoidance and dental status, age, gender, and socio-economic status (SES). MATERIALS AND METHODS The Chinese sample comprised 1463 dentulous (≥ 1 tooth in each jaw) and 124 edentulous (in one or both jaws) participants aged ≥ 40 yrs. The Vietnamese sample comprised 2820 dentulous and 253 edentulous participants aged ≥ 20 yrs. Food avoidance due to chewing difficulties was scored for regionally common 4 soft and 4 hard foods. Dental status was classified according to the multi-level hierarchical dental functional classification system (HDFC) based on the number and location of teeth and posterior occlusal pairs. Associations were analyzed using multivariate logistic regression analyses. RESULTS For dentulous participants, the chance of avoiding foods was significantly larger with < 10 teeth in each jaw (OR = 2.26 (Chinese sample), respectively 1.74 (Vietnamese sample)), incomplete anterior region (OR = 1.78, respectively 1.84), "impaired" premolar region (OR = 2.22, respectively 1.71), or "impaired" molar region (OR = 2.46, respectively 1.84). Edentulous participants had twice the chance of avoiding foods (OR = 2.01 respectively 2.20). Avoiding foods was significantly associated with higher age. Participants of low SES (Chinese sample, OR = 1.93) and females (Vietnamese sample, OR = 1.27) had a larger chance of avoiding foods. CONCLUSIONS Avoiding foods was significantly associated with reduced dentitions, edentulousness, and higher age; low SES only in the Chinese and being female only in the Vietnamese sample. CLINICAL RELEVANCE Incomplete anterior regions, "impaired" premolar or molar regions, and especially edentulousness can be considered significant risk indicators for food avoidance.
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Eriksen AK, Kyrø C, Nørskov NP, Frederiksen K, Bach Knudsen KE, Overvad K, Landberg R, Tjønneland A, Olsen A. Pre-diagnostic plasma enterolactone concentrations are associated with lower mortality among individuals with type 2 diabetes: a case-cohort study in the Danish Diet, Cancer and Health cohort. Diabetologia 2019; 62:959-969. [PMID: 30963187 PMCID: PMC6509069 DOI: 10.1007/s00125-019-4854-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Accepted: 02/27/2019] [Indexed: 01/18/2023]
Abstract
AIMS/HYPOTHESIS The phytoestrogen enterolactone is a gut microbiota-derived metabolite of plant lignans with suggested beneficial properties for health. In the current study, we investigated the association between pre-diagnostic plasma enterolactone concentrations and mortality among individuals diagnosed with type 2 diabetes. METHODS In a population of people diagnosed with diabetes, nested within the Danish Diet, Cancer and Health cohort, we conducted a case-cohort study including a random sample of n = 450 cases (deceased) and a randomly selected subcohort of n = 850 (in total n = 617 deaths). Information on diagnosis, vital status and cause of death was obtained from Danish registers. Cox proportional hazard models with special weighting were applied to assess all-cause and cause-specific mortality. RESULTS The median enterolactone concentration of the current population was low, 10.9 nmol/l (5th percentile to 95th percentile: 1.3-59.6), compared with previously reported concentrations from the Diet, Cancer and Health cohort. Pre-diagnostic enterolactone concentrations were associated with lower all-cause mortality when assessed linearly per doubling in concentration (log2) (HR 0.91 [95% CI 0.85, 0.96]) and according to quartiles (HR 0.63 [95% CI 0.48, 0.84]) for the highest quartile of enterolactone compared with the lowest quartile. For cause-specific mortality, only death from diabetes (registered as underlying cause of death) reached statistical significance. CONCLUSIONS/INTERPRETATION Based on this large cohort of people with diabetes with detailed and complete baseline and follow-up information, pre-diagnostic enterolactone concentrations were inversely associated with mortality. To our knowledge, this is the first study on enterolactone and type 2 diabetes mortality. Our findings call for further exploration of enterolactone in type 2 diabetes management.
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Affiliation(s)
- Anne K Eriksen
- Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Strandboulevarden 49, 2100, Copenhagen, Denmark.
| | - Cecilie Kyrø
- Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Strandboulevarden 49, 2100, Copenhagen, Denmark
| | | | - Kirsten Frederiksen
- Unit of Statistics and Pharmacoepidemiology, Danish Cancer Society Research Center, Copenhagen, Denmark
| | | | - Kim Overvad
- Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus C, Denmark
| | - Rikard Landberg
- Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96, Gothenburg, Sweden.
| | - Anne Tjønneland
- Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Strandboulevarden 49, 2100, Copenhagen, Denmark
- Department of Public Health, University of Copenhagen, Copenhagen, Denmark
| | - Anja Olsen
- Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Strandboulevarden 49, 2100, Copenhagen, Denmark
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45
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Chen G, Chen R, Chen D, Ye H, Hu B, Zeng X, Liu Z. Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5350-5360. [PMID: 30474370 DOI: 10.1021/acs.jafc.8b05338] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Tea polysaccharides (TPS) are regarded as some of the main bioactive constituents of tea made from the leaves and buds of the tea plant ( Camellia sinensis L.). An increasing number of studies have demonstrated that TPS can reduce the risk of type 2 diabetes, obesity, and other metabolic diseases. However, the potential mechanisms responsible for antidiabetic and antiobesogenic activities of TPS remain unclear. Therefore, the cellular and physiological mechanisms that underlie the antidiabetic and antiobesogenic effects, including antioxidant and anti-inflammation effects, inhibition of digestive enzymes, prevention of macronutrient absorption, and expression of gene and protein, were summarized in this review. Furthermore, the gastrointestinal functions of TPS and the role of gut microbiota in the prevention and treatment of metabolic diseases were discussed. It is expected that the present review will be helpful for enhancing our knowledge about the health-promoting effects of TPS on metabolic diseases and stimulating further works on TPS.
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Affiliation(s)
| | | | | | | | | | | | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science , Hunan Agricultural University , Changsha , Hunan 410128 , People's Republic of China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients , Changsha , Hunan 410128 , People's Republic of China
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46
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Spaggiari M, Righetti L, Galaverna G, Giordano D, Scarpino V, Blandino M, Dall’Asta C. HR-MS profiling and distribution of native and modified Fusarium mycotoxins in tritordeum, wheat and barley whole grains and corresponding pearled fractions. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Kura B, Parikh M, Slezak J, Pierce GN. The Influence of Diet on MicroRNAs that Impact Cardiovascular Disease. Molecules 2019; 24:molecules24081509. [PMID: 30999630 PMCID: PMC6514571 DOI: 10.3390/molecules24081509] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/19/2022] Open
Abstract
Food quality and nutritional habits strongly influence human health status. Extensive research has been conducted to confirm that foods rich in biologically active nutrients have a positive impact on the onset and development of different pathological processes, including cardiovascular diseases. However, the underlying mechanisms by which dietary compounds regulate cardiovascular function have not yet been fully clarified. A growing number of studies confirm that bioactive food components modulate various signaling pathways which are involved in heart physiology and pathology. Recent evidence indicates that microRNAs (miRNAs), small single-stranded RNA chains with a powerful ability to influence protein expression in the whole organism, have a significant role in the regulation of cardiovascular-related pathways. This review summarizes recent studies dealing with the impact of some biologically active nutrients like polyunsaturated fatty acids (PUFAs), vitamins E and D, dietary fiber, or selenium on the expression of many miRNAs, which are connected with cardiovascular diseases. Current research indicates that the expression levels of many cardiovascular-related miRNAs like miRNA-21, -30 family, -34, -155, or -199 can be altered by foods and dietary supplements in various animal and human disease models. Understanding the dietary modulation of miRNAs represents, therefore, an important field for further research. The acquired knowledge may be used in personalized nutritional prevention of cardiovascular disease or the treatment of cardiovascular disorders.
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Affiliation(s)
- Branislav Kura
- Institute for Heart Research, Centre of Experimental Medicine, Slovak Academy of Sciences, 84104 Bratislava, Slovak Republic.
| | - Mihir Parikh
- Institute of Cardiovascular Sciences and the Canadian Centre for Agri-food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St. Boniface Hospital, Winnipeg, MB R2H2A6, Canada.
- Department of Physiology and Pathophysiology, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
| | - Jan Slezak
- Institute for Heart Research, Centre of Experimental Medicine, Slovak Academy of Sciences, 84104 Bratislava, Slovak Republic.
| | - Grant N Pierce
- Institute of Cardiovascular Sciences and the Canadian Centre for Agri-food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St. Boniface Hospital, Winnipeg, MB R2H2A6, Canada.
- Department of Physiology and Pathophysiology, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
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Jha R, Fouhse JM, Tiwari UP, Li L, Willing BP. Dietary Fiber and Intestinal Health of Monogastric Animals. Front Vet Sci 2019; 6:48. [PMID: 30886850 PMCID: PMC6409295 DOI: 10.3389/fvets.2019.00048] [Citation(s) in RCA: 164] [Impact Index Per Article: 32.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Accepted: 02/06/2019] [Indexed: 01/10/2023] Open
Abstract
Animal performance, feed efficiency, and overall health are heavily dependent on gut health. Changes in animal production systems and feed regulations away from the use of antibiotic growth promoters (AGP) have necessitated the identification of strategies to optimize gut health in novel and effective ways. Among alternatives to AGP, the inclusion of dietary fibers (DF) in monogastric diets has been attempted with some success. Alternative feedstuffs and coproducts are typically rich in fiber and can be used in the diets to reduce feed costs and optimize gut health. DF are naturally occurring compounds with a diverse composition and are present in all plant-based feedstuffs. DF stimulate the growth of health-promoting gut bacteria, are fermented in the distal small intestine and large intestine to short-chain fatty acids and have beneficial effects on the immune system. Maternal DF supplementation is one novel strategy suggested to have a beneficial programming effect on the microbial and immune development of their offspring. One mechanism by which DF improves gut health is through maintenance of an anaerobic intestinal environment that subsequently prevents facultative anaerobic pathogens from flourishing. Studies with pigs and poultry have shown that fermentation characteristics and their beneficial effects on gut health vary widely based on type, form, and the physico-chemical properties of the DF. Therefore, it is important to have information on the different types of DF and their role in optimizing gut health. This review will provide information and updates on different types of DF used in monogastric nutrition and its contribution to gut health including microbiology, fermentation characteristics, and innate and adaptive immune responses.
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Affiliation(s)
- Rajesh Jha
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, United States
| | - Janelle M. Fouhse
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Utsav P. Tiwari
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, United States
| | - Linge Li
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, United States
| | - Benjamin P. Willing
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
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McGhee ML, Stein HH. Apparent and standardized ileal digestibility of AA and starch in hybrid rye, barley, wheat, and corn fed to growing pigs. J Anim Sci 2018; 96:3319-3329. [PMID: 29939326 DOI: 10.1093/jas/sky206] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Accepted: 05/18/2018] [Indexed: 12/24/2022] Open
Abstract
An experiment was conducted to determine the apparent ileal digestibility (AID) of AA and starch and the standardized ileal digestibility (SID) of AA in three varieties of hybrid rye and in one source of barley, wheat, and corn. Seven growing barrows (initial BW = 26.1 ± 2.4 kg) were randomly allotted to a 7 × 7 Latin square design with seven periods and seven experimental diets. Six diets included one of the grains as the sole source of AA, and an N-free diet was used to determine basal endogenous losses of CP and AA. In each period, ileal digesta were collected for 8 h on days 6 and 7 following a 5-d adaptation period. At the conclusion of the experiment, all ingredients, diets, and ileal digesta samples were analyzed for starch, CP, and AA. The AID of starch was greater (P < 0.05) in wheat and corn than in barley or hybrid rye, but all grains had AID values for starch that were above 95%. Wheat and barley contained more CP and indispensable AA than hybrid rye, but hybrid rye contained more indispensable AA compared with corn. The SID of CP and all indispensable AA was greater (P < 0.05) in barley, wheat, and corn than in the three varieties of rye. However, because of the greater concentration of AA in hybrid rye than in corn, the quantities of standardized ileal digestible CP and AA were not different between corn and hybrid rye. In conclusion, hybrid rye has greater concentrations of most AA than corn, but the digestibility of AA in rye is less than in other cereal grains. It is likely that the reason for the reduced SID of AA in rye is that rye contains more fructans and soluble dietary fiber than other cereal grains, which may increase viscosity and reduce the efficiency of endogenous peptidases.
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Affiliation(s)
- Molly L McGhee
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Hans H Stein
- Department of Animal Sciences, University of Illinois, Urbana, IL
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50
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Chen M, McClung AM. Genotypic diversity of bran weight of whole grain rice and its relationship with grain physical traits. Cereal Chem 2018. [DOI: 10.1002/cche.10117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ming‐Hsuan Chen
- Dale Bumpers National Rice Research Center USDA, ARS Stuttgart Arkansas
| | - Anna M. McClung
- Dale Bumpers National Rice Research Center USDA, ARS Stuttgart Arkansas
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